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Spice Cake Pumpkin Extender - Page 3

post #31 of 48
Quote:
Originally Posted by weddingsbymindy

OOOOOOh all the spice pumpkin recipes got me thinking...... has anyone ever made ganache from butterscotch chips? My mom has always made oatmeal Scotches in the fall & I think butterscotch ganache would be great on a pumpkin cake!



I haven't made a butterscotch ganache before, but I've made this pumpkin cake with butterscotch sauce before, and it's really good!

http://www.verybestbaking.com/recipes/detail.aspx?ID=28513
post #32 of 48
Great recipes! Thanks! Looking forward to that crusting cream cheese icing recipe.
"We convince by our presence"
Walt Whitman
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"We convince by our presence"
Walt Whitman
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post #33 of 48
Quote:
Originally Posted by plbennett_8

Great recipes! Thanks! Looking forward to that crusting cream cheese icing recipe.



Finally posted the pumpkin spice cake recipe and crusting cream cheese icing I used for a wedding cake. With the updates here, couldn't get into my recipes or photos until this weekend.

They are listed under HEAVENLY PUMPKIN SPICE CAKE and WEDDING CRUSTING CREAM CHEESE (as it is white and has almond flavoring).

You can see how it crusts for smoothing in my pics on the fall wedding cake with black ribbons and fall roses.

I also added a delicious pumpkin filling recipe with the cake recipe. Please note after my experimentations, I began mixing my 14" pumpkin spice layer for the wedding cake and OOOOPPPS used chocolate cake mix instead of spice.

NOW, don't you all think that I would see and smell the difference, but it was late and I only figured this out when I went to mix the 12 inch layer and had no chocolate mix. Thus, I created a delicous CHOCOLATE PUMPKIN SPICE CAKE which my office devoured the next day. I filled it with the pumpkin cream cheese filling.

So feel free to try that recipe as well.

Enjoy. I was never a pumpkin cake eater, but the recipe above is really delicous especially covered in cream cheese icing.

Dee
It all started with an idea and some sugar!
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It all started with an idea and some sugar!
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post #34 of 48
I too am hungry just reading everybody's posts!

Question about the wedding cream cheese icing: Is it stiff enough to decorate with? I need to make a pumpkin cake then decorate it to look like a football field for a 13yo boy. Could I do that with your icing?
The joy of the Lord is our strength. Nehemiah 8:10
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The joy of the Lord is our strength. Nehemiah 8:10
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post #35 of 48
Definitely, If need a slightly thicker icing for the borders and details, just mix in a bit more powdered sugar. I did a really nice scalloped border on the groom's tattoo cake and It was fine.
It all started with an idea and some sugar!
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It all started with an idea and some sugar!
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post #36 of 48
[quote="aztomcat"]
Quote:
Originally Posted by plbennett_8

Great recipes! Finally posted the pumpkin spice cake recipe and crusting cream cheese icing I used for a wedding cake. With the updates here, couldn't get into my recipes or photos until this weekend.

They are listed under HEAVENLY PUMPKIN SPICE CAKE and WEDDING CRUSTING CREAM CHEESE (as it is white and has almond flavoring).

Dee



I did a search under Recipes and did not find yours. I keep getting "not found" or something like that. Am I looking in the right place??? I typed in the name for the cake and icing and came up blank. Help! icon_sad.gif
"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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post #37 of 48
I love your wedding pumpkin cake recipe.....question though, do you have to add the extender? Just wanted to make a small cake for the fam. to enjoy and not sure I need THAT much batter....or does it work better to add that much batter and if so how many 9 in. pans will it fill??? Thanks!!!
"One little giggle......and I forget the world exists."
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"One little giggle......and I forget the world exists."
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post #38 of 48
The Cake Mix Doctor has a great pumpkin spice cake made from spice mix. Don't have the book with me right now, but maybe someone else has it? If not I"ll post when I get my book back from a friend.
If at first you don't succeed, eat it and start all over!


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If at first you don't succeed, eat it and start all over!


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post #39 of 48
Yes, it's a great time of year, and these pumpkin spice cakes make me hungry! i tried the one with the yellow cake mix and tweaked it to make more batter. I made a BIG sheet cake to take to a meeting at church and didn't like it. It was dry but maybe because of my tweaking. I've never been impressed with yellow cake so I'll try one of the other recipes this week. Also, will try a creamier cream cheese recipe. The one with Cool Whip has to be kept in the frig. Off I go for more pumpkin!!

Have a great day all!!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #40 of 48
Quote:
Originally Posted by aztomcat

Finally posted the pumpkin spice cake recipe and crusting cream cheese icing I used for a wedding cake. With the updates here, couldn't get into my recipes or photos until this weekend.

They are listed under HEAVENLY PUMPKIN SPICE CAKE and WEDDING CRUSTING CREAM CHEESE (as it is white and has almond flavoring).

Dee



Dee, do you have a link for these recipes?
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #41 of 48
Quote:
Originally Posted by amoos

I love your wedding pumpkin cake recipe.....question though, do you have to add the extender? Just wanted to make a small cake for the fam. to enjoy and not sure I need THAT much batter....or does it work better to add that much batter and if so how many 9 in. pans will it fill??? Thanks!!!



It will make 2 - 9' round or 8' round or one 9x13 sheet cake.
It all started with an idea and some sugar!
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It all started with an idea and some sugar!
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post #42 of 48
I haven't checked out your cake recipe ('cuz I already baked one) but is did find and print the cream cheese icing. Now I have to try making it! Thanks for sharing your recipes!
The joy of the Lord is our strength. Nehemiah 8:10
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The joy of the Lord is our strength. Nehemiah 8:10
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post #43 of 48
I have posted the icing and cake recipe each 3 times and it is not working. Must be a bug in the CC website updates. Never had this problemo before.

I will try again when I get home tonight. Sorry for the delay.
It all started with an idea and some sugar!
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It all started with an idea and some sugar!
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post #44 of 48
icon_redface.gif Glad I wasn't the only one who couldn't find the recipe from Aztocat ..I was thinking I was doing something wrong... Will be waitting..Thanks cindy
post #45 of 48
Heath says it takes a few days for a recipe to show up due to approval by site administrators, plus with all the upgrades going on, I'm thinking they are pretty busy.

Here is the full cake with filling recipe for now, eventually it will show up in the recipe section.

Heavenly Pumpkin Spice cake (great for stacking and eating of course)

Was looking for a moist dense cake that wasn't a pumpkin bundt or a pumpkin bar. After some experimentation came up with this, it already includes the cake extender in the recipe. Everyone said it was heavenly!

1 package spice cake mix 18.25 oz
1 cup plain white flour
1 cup white sugar
1 4 oz instant vanilla pudding mix
1/3 teaspoon salt
1 cup canned pumpkin
8 oz sour cream
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 tsp vanilla
2 tsp cinnamon

Preheat Oven to 325-350 degrees, grease and flour pan.

Combine all ingredients and beat on medium speed for about 6 minutes. This will make about 7.5 cups of batter. It will easily make one 9x13 sheet or 2 8" 0r 9" round cakes. Bake 35-45 minutes or until toothpick comes out clean.

I use the wilton chart to determine long to bake this cake depending on pan size and depth plus 8-10 minutes because of the added pumpkin. I also use a cake nail(s) in the center for a level cake. My 14 inch layer (2 of the recipe above) took 65 minutes to cook.

Pumpkin Filling
Mix the following for a yummy filling:
4 oz softened cream cheese, 1/2 cup powdered sugar, then mix in 1/2 cup canned pumpkin. Finally, add 1 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp vanilla. Once mixed slowly add 1/2 cup whipping cream. Beat for 1-2 minutes. Refrigerate for 1-2 hours. Great to make ahead of time. Do not try to freeze to hurry things along. I did this and it was not a good idea.


Bonus recipe: OOPS CHOCOLATE PUMPKIN CAKE This cake is also delicous as a chocolate pumpkin spice cake, simply substitute a box of devil's food cake for the spice. Feel free to say OOPS when dumping it in. icon_lol.gif I did that one accidentally but it was really good. You would think that I could see and smell the difference between chocolate and spice, but alas it as after 10pm and of course it was one of my 14" base layers. My office really enjoyed it, I made the pumpkin filling and frosted it in chocolate.


Dee Anne
It all started with an idea and some sugar!
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It all started with an idea and some sugar!
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